Ingredients

How to make it

  • Season the venison cubes with cumin, garlic powder, cayenne, rosemary and fresh ground pepper and then brown the venison in olive oil.
  • Add the onion and garlic and soften a bit.
  • Add all of the other ingredients and bring to a boil.
  • Reduce heat and simmer for a few hours.
  • Remove the lamb bone.
  • Just before serving, make dumplings.
  • Dumplings
  • Combine first 4 ingredients. Add milk just until a thick dough forms, you don’t want it to be runny at all. Drop spoonfuls into the stew and cover tightly with a lid for 10 mins. Don’t peak. After 10 mins, your dumplings will have risen beautifully. Ladle your stew into bowls and serve with dumplings on top.

Reviews & Comments 1

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    " It was excellent "
    dynie ate it and said...
    'Sounds like something I want to try this winter. I'm bookmarking.
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